RICE STUFFED CAPSICUM

rice stuffed capsicum is similar to the rice spinach skillet but without the spinach.  This dish is also can be prepared with left over rice.  The capsicum stuffed with rice and egg with spices and topped with cheese yummy when it is served hot.

I made this dish when I prepared the rice spinach skillet and the video was shot  but could not show the end product due to the time it consumed to bake.

Let us look at the recipe now:

Ingredients:

2 big capsicum 
1 cup  cooked rice
1 egg
 1 cup grated cheese
salt, pepper powder, oregano, chilli flakes as required.
1 onion (optional)
3 tsp oil

Method:

cut the capsicum into two parts, remove the seed and keep aside. You can cut horizontally or vertically as you wish.  If you are using onion, chop them and saute them till brown, keep aside.
whisk the egg and mix with the rice.  add salt, pepper, oregano, chilli flakes the onion and m ix well. coat the capsicum with oil outside and fill the rice mix in it.  top with cheese. 

  Preheat oven 160 degree  for 2 minutes and bake it for 50-60 minutes.  Since each oven has different way of functioning with regard to the temperature, check in between to ensure that it does not get burnt.

you can see the cheese become brown on top.  serve hot.

NOTE:  Should make it little spicy to get the real taste of it.


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